If you've met me, you know of my HUGE love for Mexican food. However, I'm not such a huge fan of Mexican desserts. Tres leches cake is just so... moist. Flan is like eating egg jello. Churros are delicious, but I'm not a big fan of frying food. So the other night, when a friend invited us over for a Mexican-themed meal and asked me to bring dessert, the challenge was on to find a great recipe. I saw this one floating around face book, and decided to give it a try. It's super simple and oh so delicious!
Here's what you'll need:
2 cans of crescent rolls (if you can find the sheets GET THEM. It'll make your life simpler.)
2 8-oz cream cheese, at room temp
1 tsp. vanilla
1 egg, at room temp
1 c sugar, divided
2 TBSP cinnamon
Preheat oven to 350.
Combine the cinnamon with 1/2 c of the sugar. Mix well and set aside.
Beat the cream cheese, remaining 1/2 c sugar, vanilla and egg until well blended. Set aside.
Grease a 9x13" pan. You can use spray, but I found using shortening worked better to keep the pastry from sticking.
Sprinkle 1/4 c of the cinnamon-sugar mixture in the bottom of the prepared pan. Shake from side-to-side to evenly coat the bottom and partially up the sides of the pan. Set aside.
Roll one can of crescent rolls to 9x13 inches, on parchment paper. (This is where the sheets of crescent roll dough will make prep easier.)
Place it on top of the sugar in the pan. I found it was easier to transfer when I roll the dough, loosely, inside the parchment paper, but it was still hard to get it off the parchment in one piece.
Spread the cream cheese mixture, carefully, over the pastry. Spread to within 1/2 inch of the edges.
Roll the remaining can of crescent roll into a 9x13" piece. Carefully lay over the cheese mixture, pushing the edges together. Sprinkle with the remaining 1/4 c cinnamon-sugar mixture.
Bake at 350 for 30-40 minutes, until the center is set. Cool to room temp on a wire rack, then refrigerate until cold.
This is extremely rich, so I cut it into 20 squares.
Enjoy!
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